JP2706396B2 - Cooking device - Google Patents
Cooking deviceInfo
- Publication number
- JP2706396B2 JP2706396B2 JP35171691A JP35171691A JP2706396B2 JP 2706396 B2 JP2706396 B2 JP 2706396B2 JP 35171691 A JP35171691 A JP 35171691A JP 35171691 A JP35171691 A JP 35171691A JP 2706396 B2 JP2706396 B2 JP 2706396B2
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- food
- heating
- heating chamber
- change
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Control Of High-Frequency Heating Circuits (AREA)
- Electric Ovens (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は電子レンジなどに適用さ
れ、自己加熱され抵抗値変化に基づいて相対湿度を検出
する感温素子を設けた加熱調理装置に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooking apparatus which is applied to a microwave oven or the like and is provided with a thermosensitive element which is self-heated and detects a relative humidity based on a change in resistance value.
【０００２】[0002]
【従来の技術】従来、電子レンジの食品の仕上り具合を
検知するために、種々の装置が提案されている。食品加
熱時に食品から発生する蒸気などの温度変化を検知して
食品の仕上り具合を検知する装置では、特開昭６３−９
４５９１号公報に開示されたものがある。この従来例で
は排気用温度センサと加熱室温度検知手段とを設け、沸
騰などによる急激な温度変化を検知したり、加熱室から
流出する空気の温度変化を検知し、加熱室の構造物の温
度を上記加熱室温度検知手段で検知し、空気の温度変化
を補正することにより、加熱室が高温の際の誤検知を防
止している。2. Description of the Related Art Conventionally, various devices have been proposed for detecting the finished condition of food in a microwave oven. Japanese Patent Application Laid-Open No. 63-9 / 1988 discloses a device for detecting a change in temperature of steam or the like generated from food at the time of heating the food to detect the finished condition of the food.
There is one disclosed in Japanese Patent No. 4591. In this conventional example, an exhaust temperature sensor and a heating chamber temperature detecting means are provided to detect a rapid temperature change due to boiling or the like, or to detect a temperature change of air flowing out of the heating chamber, and to detect the temperature of the structure of the heating chamber. Is detected by the heating chamber temperature detecting means, and a temperature change of the air is corrected to prevent erroneous detection when the heating chamber is at a high temperature.
【０００３】また、食品からの蒸気による絶対湿度の変
化を検知し、食品の仕上りを検知する装置では、特開昭
６０−３２２８８号公報に開示されたものがある。この
従来例では略同一温度に自己加熱した２個の感温素子を
用い、一方を雰囲気中に露出し、他方を密閉状態にする
ことにより、２個の感温素子の抵抗値の比で検知してい
る。A device for detecting a change in absolute humidity due to steam from food and detecting the finish of the food is disclosed in Japanese Patent Application Laid-Open No. 60-32288. In this conventional example, two thermosensitive elements self-heated to substantially the same temperature are used, one is exposed to the atmosphere, and the other is sealed, so that the sensing is performed based on the ratio of the resistance values of the two thermosensitive elements. doing.
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、前者の
装置では排気用温度センサだけでなく加熱室温度検知手
段などが必要となって回路が複雑になり、たとえ空気の
温度変化を補正したとしても、食品からの蒸気温度と加
熱室内の温度上昇（マイクロ波とヒータの交互運転時の
熱、マイクロ波加熱による加熱室壁、および加熱室内構
造物からの熱）は感温素子に対し同じように作用するた
め、食品からの正確な仕上り情報を得ることが困難であ
る問題点があった。仮に、食品からの正確な蒸気温度と
加熱室の温度による排気風温度上昇寄与分とが同等であ
れば、食品からの仕上り情報は得られないことになる。
また、後者の装置では２個の感温素子の温度−抵抗特性
を一致させる必要があるため、素子の選別や追加抵抗に
よる調整などが必要になり、コスト的に不利になる問題
点があった。そこで、本発明は上記事情を考慮してなさ
れたもので、その目的とするところは、簡単な回路構成
で、排気風の温度に影響されず食品の仕上り具合を検知
することのできる加熱調理装置を提供することにある。However, the former device requires not only an exhaust temperature sensor but also a heating chamber temperature detecting means and the like, which complicates the circuit. The temperature of the steam from the food and the temperature rise in the heating chamber (heat during alternating operation of microwaves and heaters, heat from the heating chamber walls and heating chamber structures due to microwave heating) have the same effect on the temperature-sensitive element Therefore, there is a problem that it is difficult to obtain accurate finish information from food. If the accurate steam temperature from the food and the contribution of the increase in the exhaust air temperature due to the temperature of the heating chamber are equal, the finished information from the food cannot be obtained.
Further, in the latter device, it is necessary to match the temperature-resistance characteristics of the two temperature-sensitive elements, so that it is necessary to select the elements or to adjust them by using an additional resistor, which is disadvantageous in terms of cost. . Therefore, the present invention has been made in view of the above circumstances, and a purpose thereof is to provide a heating and cooking apparatus capable of detecting the finished condition of food with a simple circuit configuration without being affected by the temperature of exhaust air. Is to provide.
【０００５】[0005]
【課題を解決するための手段】上記の目的を達成するた
めに、本発明に係る加熱調理装置にあっては、雰囲気の
湿度変化による熱伝達係数の変化を抵抗値の変化として
検出するとともに、自己加熱された１個の感温素子を加
熱室の雰囲気中に設置したものである。In order to achieve the above object, a heating and cooking apparatus according to the present invention detects a change in a heat transfer coefficient due to a change in humidity of an atmosphere as a change in a resistance value. One self-heated temperature sensing element is installed in the atmosphere of a heating chamber.
【０００６】[0006]
【作用】上記の構成を有する本発明においては、自己加
熱された１個の感温素子を加熱室の雰囲気中に設置す
る。電子レンジなどの加熱調理装置が動作し食品や加熱
室壁、加熱室内構造物が加熱され、発生する熱で排気風
の温度が上昇すると、感温素子の放熱が減少するため、
感温素子の温度が上昇する。そして、負の温度特性を有
する素子の場合、素子の抵抗値は減少していく。食品の
温度がさらに上昇し多量の蒸気が発生し、排気風の湿度
が急激に上昇すると、排気風の熱伝導係数が変化して素
子からの熱放散が増大するため、素子の温度は急激に低
下し、素子の抵抗値は増大する。この点を検知すること
で、食品の仕上り具合を検知することができる。In the present invention having the above-described structure, one self-heated temperature sensing element is installed in the atmosphere of the heating chamber. When a cooking device such as a microwave oven operates to heat food, heating chamber walls, and heating chamber structures, and the temperature of the exhaust air rises due to the generated heat, the heat radiation of the temperature-sensitive element decreases.
The temperature of the temperature sensing element rises. In the case of an element having a negative temperature characteristic, the resistance value of the element decreases. If the temperature of the food rises further and a large amount of steam is generated, and the humidity of the exhaust air rises rapidly, the heat conduction coefficient of the exhaust air changes and the heat dissipation from the element increases, so the temperature of the element rises sharply. And the resistance of the element increases. By detecting this point, the finished condition of the food can be detected.
【０００７】[0007]
【実施例】以下、本発明の実施例を図面に基づいて説明
する。図１は本発明に係る加熱調理装置の一実施例を適
用した電子レンジを示し、図２はその正面図を示す。図
２に示すように、レンジ本体１の正面には食品を出入れ
するためのドア２が取り付けられ、ドア２は操作パネル
３上に設けた開放ボタン３ａを押すことで開放可能にな
る。また、操作パネル３上には加熱時間、加熱温度、加
熱源の出力を表示するための表示部３ｂが設けられると
ともに、食品の種類に応じて加熱するための複数個の加
熱ボタン３ｃ，３ｄが設けられている。この加熱ボタン
３ｃ，３ｄを使用者が押すことにより、レンジ本体１は
加熱を開始する。Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 shows a microwave oven to which an embodiment of the heating and cooking apparatus according to the present invention is applied, and FIG. 2 shows a front view thereof. As shown in FIG. 2, a door 2 for putting food in and out is attached to the front of the range main body 1, and the door 2 can be opened by pressing an open button 3a provided on the operation panel 3. A display unit 3b for displaying a heating time, a heating temperature and an output of a heating source is provided on the operation panel 3, and a plurality of heating buttons 3c and 3d for heating according to the type of food are provided. Is provided. When the user presses the heating buttons 3c and 3d, the range body 1 starts heating.
【０００８】また、図１において、マグネトロン５から
発生したマイクロ波は導波管６を通り加熱室７内に置か
れた食品Ａに吸収され食品Ａを加熱する。加熱室７内に
はヒータ８が配設されており、このヒータ８による加熱
も行われる。そして、マイクロ波は食品だけでなく、加
熱室７の壁面や食品を収容している容器にもわずかであ
るが加熱するため、ヒータ８の熱と相俟って排気風温度
を上昇させる要因になっている。レンジ本体１の加熱室
７には、加熱された食品Ａからの蒸気や蒸気の熱を含ん
だ排気風を排出するための排気口９が形成され、この排
気口９の通路に感温素子１０が配設されている。In FIG. 1, the microwave generated from the magnetron 5 passes through the waveguide 6 and is absorbed by the food A placed in the heating chamber 7 to heat the food A. A heater 8 is provided in the heating chamber 7, and the heater 8 also performs heating. The microwave heats not only the food but also the wall of the heating chamber 7 and the container that stores the food, though it is slightly heated. Has become. The heating chamber 7 of the microwave oven 1 is provided with an exhaust port 9 for exhausting steam from the heated food A and exhaust air containing the heat of the steam. Are arranged.
【０００９】図３は電子レンジのマイクロ波発振回路と
湿度検出回路との関係を示す。同図において、マイクロ
波発振回路はマグネトロン５、高圧トランス１１、コン
デンサ１２とタイオード１３とからなる半波倍電圧回路
を備えている。また、湿度検出回路は感温素子１０、Ｌ
ＳＩなどの制御回路１４およびリレー１５から構成され
ている。FIG. 3 shows a relationship between a microwave oscillation circuit of a microwave oven and a humidity detection circuit. In the figure, the microwave oscillation circuit includes a magnetron 5, a high-voltage transformer 11, a half-wave voltage doubler circuit including a capacitor 12 and a diode 13. In addition, the humidity detecting circuit includes the temperature-sensitive element 10, L
It comprises a control circuit 14 such as SI and a relay 15.
【００１０】図４は感温素子を含む湿度検出回路を示
し、感温素子１０は負荷抵抗１６と直列にＤＣ電源１７
に接続され、流れる電流により自己加熱されている。加
熱が開始されると、排気風温度は上記の理由により上昇
する。図５は負の温度特性を有する感温素子に発生する
電圧ＶD と経過時間との関係を示している。図５におい
て、電圧ＶD は時間とともに減少するが、食品から多量
の蒸気が発生すると、排気風の熱伝達係数が変化し、感
温素子１０の温度が低下して抵抗値が増大し、電圧ＶD
も増加する。そして、時間経過とともに変曲点が発生す
る。電圧ＶD の変化（変曲点ＴD ）を制御回路１４にて
検知し、リレー１５をオフさせ電子レンジの動作を停止
させる。この場合、変曲点にて即動作を停止させてもよ
いが、所定の割合で、ある時間を経過した後に停止させ
てもよい。FIG. 4 shows a humidity detecting circuit including a temperature sensing element. The temperature sensing element 10 includes a DC power supply 17 connected in series with a load resistor 16.
And is self-heated by the flowing current. When the heating is started, the exhaust air temperature rises for the above-mentioned reason. Figure 5 shows the relationship between the elapsed time and the voltage V D generated in the temperature-sensitive element having a negative temperature characteristic. In FIG. 5, the voltage V D decreases with time, but when a large amount of steam is generated from the food, the heat transfer coefficient of the exhaust air changes, the temperature of the temperature-sensitive element 10 decreases, and the resistance increases. V D
Also increase. Then, an inflection point occurs over time. The control circuit 14 detects a change in the voltage V D (inflection point T D ), turns off the relay 15 and stops the operation of the microwave oven. In this case, the operation may be stopped immediately at the inflection point, but may be stopped after a certain time has elapsed at a predetermined rate.
【００１１】すなわち、本実施例では自己加熱された１
個の感温素子１０を加熱室７の排気口９の通路に設置す
る。レンジ本体１が動作し食品Ａや加熱室７の壁、加熱
室７内の構造物が加熱され、発生する熱で排気風の温度
が上昇すると、感温素子１０の放熱が減少するため、感
温素子１０の温度が上昇する。負の温度特性を有する素
子の場合、素子の抵抗値は減少していく。食品Ａの温度
がさらに上昇し多量の蒸気が発生して排気風の湿度が急
激に上昇すると、排気風の熱伝導係数が変化し、素子か
らの熱放散が増大するため、素子の温度は急激に低下
し、素子の抵抗値は増大する。この点を制御回路１４に
て検知することで、リレー１５をオフさせレンジ本体１
の動作を停止させるようにしている。したがって、感温
素子１０を自己加熱させることにより、排気風の温度上
昇と食品Ａから発生する蒸気の与える影響が逆の方向に
表れるため、排気風の温度に影響されず、食品Ａの仕上
りを検知することができる。That is, in this embodiment, the self-heated 1
The individual temperature sensing elements 10 are installed in the passage of the exhaust port 9 of the heating chamber 7. When the range body 1 operates to heat the food A, the walls of the heating chamber 7 and the structures in the heating chamber 7 and the temperature of the exhaust air rises due to the generated heat, the heat radiation of the temperature sensing element 10 decreases, and The temperature of the heating element 10 rises. In the case of an element having a negative temperature characteristic, the resistance value of the element decreases. If the temperature of the food A further rises and a large amount of steam is generated and the humidity of the exhaust air rises sharply, the heat conduction coefficient of the exhaust air changes and the heat dissipation from the element increases, so that the temperature of the element rapidly rises. And the resistance value of the element increases. When this point is detected by the control circuit 14, the relay 15 is turned off and the range main body 1 is turned off.
Operation is stopped. Therefore, the self-heating of the temperature-sensitive element 10 causes the temperature rise of the exhaust air and the effect of the steam generated from the food A to appear in opposite directions, so that the finish of the food A is not affected by the temperature of the exhaust air. Can be detected.
【００１２】[0012]
【発明の効果】以上説明したように、本発明に係る加熱
調理装置によれば、簡単な回路構成であって少ない部品
点数で排気温度に影響されずに食品の仕上りを検知する
ことができる。また、感温素子の自己発熱温度をより高
く設定することにより、排気風の温度がより高くなる場
合（ヒータ加熱などの場合）でも食品の仕上りを検知す
ることができる。As described above, according to the cooking device of the present invention, the finished food can be detected with a simple circuit configuration and with a small number of parts without being affected by the exhaust gas temperature. Further, by setting the self-heating temperature of the temperature-sensitive element to be higher, it is possible to detect the finish of the food even when the temperature of the exhaust air becomes higher (such as when heating the heater).
【図１】本発明に係る加熱調理装置の一実施例を適用し
た電子レンジを示す概略図である。FIG. 1 is a schematic view showing a microwave oven to which an embodiment of a heating cooking device according to the present invention is applied.
【図２】図１の電子レンジの正面図である。FIG. 2 is a front view of the microwave oven of FIG.
【図３】図１の電子レンジのマイクロ波発振回路と湿度
検出回路との関係を示す回路図である。FIG. 3 is a circuit diagram showing a relationship between a microwave oscillation circuit and a humidity detection circuit of the microwave oven of FIG.
【図４】感温素子を含む湿度検出回路である。FIG. 4 is a humidity detection circuit including a temperature sensing element.
【図５】負の温度特性を有する感温素子を用いた場合を
示す特性図である。FIG. 5 is a characteristic diagram showing a case where a temperature-sensitive element having a negative temperature characteristic is used.
１ レンジ本体 ３ 操作パネル ５ マグネトロン ６ 導波管 ７ 加熱室 ９ 排気口 １０ 感温素子 １１ 高圧トランス DESCRIPTION OF SYMBOLS 1 Range main body 3 Operation panel 5 Magnetron 6 Waveguide 7 Heating chamber 9 Exhaust port 10 Temperature sensing element 11 High voltage transformer
Claims (1)
化を抵抗値の変化として検出するとともに、自己加熱さ
れた１個の感温素子を加熱室の雰囲気中に設置したこと
を特徴とする加熱調理装置。1. A heating method comprising: detecting a change in a heat transfer coefficient due to a change in the humidity of an atmosphere as a change in a resistance value; and installing one self-heated temperature-sensitive element in the atmosphere of a heating chamber. Cooking equipment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP35171691A JP2706396B2 (en) | 1991-12-16 | 1991-12-16 | Cooking device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP35171691A JP2706396B2 (en) | 1991-12-16 | 1991-12-16 | Cooking device |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05164330A JPH05164330A (en) | 1993-06-29 |
| JP2706396B2 true JP2706396B2 (en) | 1998-01-28 |
Family
ID=18419140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP35171691A Expired - Fee Related JP2706396B2 (en) | 1991-12-16 | 1991-12-16 | Cooking device |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2706396B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FI20011786A (en) | 2001-09-10 | 2003-03-11 | Dieta Oy | Measurement method and apparatus for water content in a baking pan |
-
1991
- 1991-12-16 JP JP35171691A patent/JP2706396B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH05164330A (en) | 1993-06-29 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |